Quick Pickled Spring Radish
pack a 16 oz jar with chopped radishes, a sprig of dill and some chopped garlic scallions for added flavor
to a small saucepan add 1/2 cup water, 1/2 cup of any vinegar (I used white wine vinegar for these), 2 tsp sea salt, drizzle of honey or 1/2 tsp sugar, 1/2 tsp mustard seeds, 1/2 tsp peppercorns and 1/2 tsp chili flakes (optional)
heat saucepan to a boil and let boil for 1 minute
remove from heat and pour brine over radishes, covering them entirely
cover and let sit until cool about 1-2 hours
once cooled place in fridge and enjoy the next day
Quick pickled radishes will last 3-4 weeks in the fridge if you don't eat them before that! Eat straight from the jar, on sandwiches or burgers, tacos, added to a charcuterie board, noodle bowls and so much more!
All about radishes - https://www.localharvestnh.com/farmblog/2021/5/24/radish